Maltese Spinach Tuna Pie Recipe

1. Spinach and Tuna Pie – Torta tal-Ispinaci u t-Tonn

Provided by: MC

Categories: other

Prep Time

2 mins

Yield

4 servings

Ingredient

14

Ingredients:

 500 g puff pastry
 400g tin of tuna fish
 1 tin of ratatouille (200 g)
 one packet of frozen spinach.
 6 anchovy fillets
 3 tbsp sliced olives
 Large Can / a handful of cooked peas
 1 large onion, finely chopped
 4 cloves garlic, crushed
 3 tablespoons capers
 olive oil
 fresh mint leaves
 2 tablespoons tomato puree
 sea salt and freshly ground pepper

Steps:

1. Fry onion in olive oil,
2. Add garlic and cook until golden.
3. Add ratatouille and spinach and mix well.
4. Add anchovy, olives, peas, capers, mint leaves, tomato puree, tuna, salt and pepper and mix well.
5. Line a pie dish with puff pastry and fill in with the cooled cooked mixture.
6. Cover dish with another layer of puff pastry
7. Seal the edges and prick top layer of pastry with the fork to let steam escape
8. Brush with egg wash
9. Sprinkle some sesame seeds
10. Bake at 200°c for 45 minutes

2. Tuna and spinach pies

Ward off midweek madness by dishing up this meal for a delicious dinner.

Provided by: Cathie Lonnie

Categories: main

Prep Time

2 mins

Yield

4 servings

Ingredient

12

Ingredients:

 50g butter, melted
 1/2 small red onion, thinly sliced
 150g baby spinach
 3 eggs
 185ml can evaporated milk
 62.50 ml roughly chopped fresh dill
 4 sheets filo pastry
 62.50 ml dried breadcrumbs
 180g can tuna in springwater, drained, flaked
 82.50 ml grated cheddar cheese
 Fresh dill sprigs, to serve
 Salad leaves, to serve

Steps:

1. Preheat oven to 200°C/180°C fan-forced. Grease a 4-hole, 3/4-cup capacity texas muffin pan.
2. Heat half the butter in a frying pan over medium-high heat. Cook onion, stirring, for 2 to 3 minutes or until softened. Add spinach. Cook, stirring, for 1 minute or until spinach has wilted. Transfer to a bowl. Cool. Place eggs, evaporated milk and dill in a jug. Whisk to combine. Season with salt and pepper.
3. Place 1 pastry sheet on workbench. Cut in half crossways. Cut each pastry piece in half. Lightly brush each piece with remaining melted butter. Layer pieces to form a star shape. Press pastry layers into 1 pan hole. Repeat with remaining pastry and melted butter to make 4 pastry cases.
4. Sprinkle breadcrumbs into cases. Divide spinach mixture between cases. Top with tuna. Sprinkle with cheese. Divide egg mixture between cases. Scrunch edges of pastry to partially cover filling. Bake for 20 minutes or until golden and set. Stand in pan for 5 minutes. Top with dill. Serve with salad leaves.

Nutritional Information

90.91 calories

Calories

22.8 grams carbohydrates

Carbohydrates

20.8 grams protein

Protein

12.1 grams saturated fat

Saturated

460.7 milligrams sodium

Sodium

1.1 grams sugar

Sugar

3. Pumpkin Pie (Torta tal-qargha Hamra)

My favourite Maltese dish. You can use puff or short crust pastry if short on time. Also, if you wish add a few handfuls of raisins to bring out the flavours of the pie. I hope you enjoy this recipe as much as I do.

Provided by: www.amaltesemouthful.com (Marlene Zammit)

Categories: other

Prep Time

2 mins

Yield

0 servings

Ingredient

17

Ingredients:

 For the pastry:
 400 grams flour sifted
 200 ml water
 1 teaspoon salt
 70 grams butter
 For the filling:
 1.6 kilogram large diced red pumpkin (about 2 cm x 1 cm)
 3 small leeks (550 grams) sliced medium thickness
 1 small onion very finely diced
 2 garlic cloves minced
 115 grams fresh salted tuna (as an alternative use 1 medium can tuna in oil and 5 anchovies chopped) sliced and chopped in small pieces
 300 grams rice par boiled for 8 minutes
 20 pitted black kalamata olives (or Maltese olives if you can get them)
 2 tablespoons capers
 Small bunches of mint, parsley, oregano, margoram (we used dried) and basil. Chopped
 a few handfuls of raisins or sultanas (optional)
 Olive oil for frying

Steps:

1. Prepare the dough the night before you make the pie.
2. In a dough mixer or by hand mix the sifted flour, salt and water to create a soft dough ball.
3. Once the dough has formed or close to it, take out of the mixer.
4. Knead for about 15 minutes until the dough is quite soft. You do not want a wet dough but more of a dry soft dough.
5. Place in the fridge overnight wrapped in plastic wrap.
6. Prepare all your ingredients for the filling and leave to the side for a moment.
7. Obtain your dough from the fridge and on a table lightly grease with some of your butter.
8. Roll the dough on the table to make it very thin.
9. Spread all of the butter over the dough except for a little to spread on the dough once rolled out again.
10. Now slowly roll the dough to form a swiss roll (refer to image) but when rolling stretch the dough as you go along.
11. Once you have created your pastry 'swiss roll' or long 'sausage' cut in two pieces in the ration of 4:5.
12. Roll the long sausages to form a snail shell (refer to image).
13. The next step is to roll each dough piece out again on the table but not as thin as above. One of the dough pieces should be enough to cover the base and sides of a large dish, and the other dough piece should be enough to cover the top of the dish once the filling is added.
14. Place the larger piece of dough in a large dish (it should cover the base and sides of the dish). Prick the dough several times with a fork.
15. Fry the onion, leek and garlic for about five to ten minutes on medium heat until soft and tender.
16. While this is happening par boil the rice for 8 minutes.
17. In the pan with the onion and other ingredients add in the herbs and pumpkin and fry for about fifteen minutes.
18. Now add in the other ingredients - olives, capers, salted tuna (canned tuna and anchovies if you don't have salted tuna) and raisins or saltanas (optional). Cook for a further five minutes.
19. Preheat the oven to 180oC.
20. Turn the heat off from the frying pan and add in the rice and mix into the mixture. Season with pepper. Only season with salt if you have not used fresh home made salted tuna (the fresh tuna can be quite salty).
21. Add all the mixture into the dish where you have already put the pastry base.
22. If you feel it needs a little more oil then sprinkle a few tablespoons of oil in the mixture.
23. Cover with the remaining pastry. Make sure to put two holes on either side of the dish to let the steam come out while cooking in the oven. Prick the top of the pie with a fork also.
24. Place in the oven for approximately 45 minutes. If the top of the pie has not become golden then turn the heat up to 200oC and cook for a further 10 to 15 minutes if necessary.

4. Tuna & Spinach Pie

A crispy crusted tuna pie with spinach & many more delicious ingredients that make for a delicious pie.

Provided by: Chantelle Agius

Categories: Main Course

Prep Time

2 mins

Yield

4 servings

Ingredient

13

Ingredients:

 400 g pie dough
 Salt & pepper
 ¼ stock cube (fish)
 2 tbsp parsley (diced)
 600 g tuna (canned)
 400 g potatoes (cubed)
 110 g yellow onion (diced)
 30 g garlic (diced)
 100 g olives (sliced)
 60 g capers
 6 slices anchovies (chopped)
 250 g spinach
 1 tbsp olive oil

Steps:

1. Preheat oven at 180C.
2. Roll out the dough & prepare the bottom of the pie in a baking dish with baking paper underneath.
3. Boil the potatoes in some water with the fish cube in it. Cook for 10 minutes or until the potatoes are halfway cooked through.
4. In a frying pan, heat up the oil.
5. Add the onions & garlic. Season them with salt & pepper. Cook them for 5 minutes over medium heat, stirring occasionally.
6. In a large bowl, mix the potatoes, onions & garlic, drained tuna, parsley, olives, capers & anchovies.
7. Cook the bottom of the dough until lightly golden brown.
8. Take the bottom of the dough out of the oven, add the mixture to it & close the pie with the remaining dough. Up to you if you do the top dough whole, strips like I did or get creative. Cook in the oven for 25 to 30 minutes

Nutritional Information

773 kcal

Calories

75 g

Carbohydrates

41 g

Protein

10 g

Saturated

1704 mg

Sodium

8 g

Fiber

3 g

Sugar

5. Torta Maltija - Maltese Style Spinach u0026 ‘No Anchovy' Pie

Maltese Spinach u0026amp; 'No Anchovy' Pie

Provided by: Miriam

Categories: Main Starter or Snack

Prep Time

2 mins

Yield

4 servings

Ingredient

19

Ingredients:

 640 grams shortcrust pastry(I used Jus-Rol the twin sheet pack)
 Filling
 1½ cups marrowfat peas
 2 cups mashed potatoes
 1 Tbsp vegan butter
 2 Tbsp olive oil
 1 large white or yellow onion, finely chopped
 2 cloves garlic, chopped
 2 Tbsp tomato puree
 ½ cup chopped green olives
 1 tsp sea salt
 6 halved Mediterranean sun-dried tomatoes, chopped
 1 tsp curry powder (optional)
 2 cups pre-cooked spinach (chopped)or 380 grams cooked from a tin (wring the water out)
 1 cup petit pois (yes, in addition to the other peas)
 1 tsp chilli flakes (optional)
 ½ cup vegetable stock (bouillon)
 You can simply use plant milk with 1 tsp maple syrup, or
 Melted vegan butter with a little turmeric u0026 maple syrup – mix and brush on dough

Steps:

1. First pre-boil your potatoes
2. Then place the marrowfat peas and cooked potatoes, together with a pinch of salt, in a food processor with the vegan butter, and mash until smooth – remove and place in a bowl, and set aside
3. Next, sauté your onions and garlic in a large pan, and once the onion turns a little transparent, add the tomato puree and olives, and stir well. Then add your petit pois
4. Stir in your spinach and the remaining ingredients, including your mashed up peas and potatoes. Let it simmer for 10 minutes – taste for seasoning. Allow to cool down
5. Pre-heat your oven to 180°C /350°F, and grease an oven dish approximately 12 inches by 8 inches – roll out your pastry, allowing enough for the base and sides, and a separate piece for the top
6. Line your dish with the pastry, including the sides, and spoon in your cooled down filling. Even it out with the back of a spoon, and place the other sheet of pastry on top – secure edges and then fork the top
7. You can brush the vegan egg wash on the top, and then bake until golden in your preheated oven for approximately 30 minutes, but as all ovens vary, keep an eye, you may need a little less or a little more time
8. Allow to cool for 10 minutes before scoring and serving

6. Spinach and Tuna pies

Warm spinach and tuna pies are the ideal meal for when you need comfort food. A Maltese classic which never goes out of taste. Buttery dough filled with an abundant tangy mixture that is well known all over the islands.

Provided by: apronandwhisk

Categories: Appetizer lunch Snack

Prep Time

2 mins

Yield

16 servings

Ingredient

19

Ingredients:

 500 g plain flour
 250 g cold butter (diced)
 150 ml cold water
 1 tsp salt
 200 g tuna (2 cans)
 800 g fresh spinach (or 400g frozen spinach)
 1 small white onion (diced)
 2 garlic cloves (minced)
 1 tbsp tomato paste
 4 anchovy fillets
 2 tbsp olives (green & kalamata) (chopped)
 1 tbsp capers (chopped)
 1 tbsp dried mint
 1 tbsp dried basil
 2 tbsp olive oil
 1/2 lemon juice
 salt & pepper (to taste)
 Egg wash – 1 egg + milk
 sesame seeds, nigella seeds, poppy seeds, chia seeds, flax seeds, etc.

Steps:

Pie Dough:
1. In a large bowl mix together the flour and salt.
2. Add the cubed cold butter and work into the flour. You can either use a pastry cutter or work with your hands. If you're using your hands, you have to work fast so as not to melt the butter. Rub in all the butter in the flour until you have a coarse mixture with small pebbles of butter. This process can be also done in a food processor.
3. Slowly start adding a tablespoon at a time of cold water, while forming a smooth dough. Your dough might require less or more water.
4. Once the dough is ready, wrap into some cling film and store in the fridge for at least half an hour.
Pie Filling:
5. While the dough is resting in the fridge, prepare your filling. *
6. In a large pan heat the olive oil and add the diced onion. Let it cook for a few minutes until it starts getting translucent. Add the garlic and anchovy fillets and cook until they become paste like.
7. Add the tomato paste and mix well. Cook for about 2 minutes.
8. To this mixture add the tuna, dried mint and basil, lemon juice, olive and capers. Mix well and cook for a few minutes.
9. Once it's almost done, add the fresh spinach**, let it wilt and cook until most of the excess water has vapoured. Season with salt and pepper to taste.
10. Let the mixture cool completely and drain from any excess juices.
11. Mix the egg and milk together for the egg wash, set aside.
Assembly:
12. Line a baking tray with parchment paper. Set aside.
13. On a floured surface open the pie dough into a large circle of about 5mm thickness. With a small plate or a medium sized cutter, cut 12cm circles.
14. Place about 2 tbsps of the mixture in the middle of the circle. Make sure to leave space around the edges of the filling.
15. With a pastry brush, paint the edges of the dough around the filling with the egg wash. This will help you achieve a secure closing of the pies. Fold over the other half of the dough and press the ends together around the filling with your finger. You can either leave them as such or else press them down further with a fork.
16. Place the pies on the lined baking tray and place in the fridge for about 30 minutes. This step helps the dough to remain closed while baking, although no worries if some of the juices ooze out while baking.
17. Preheat the oven to 220°C or 430°F.***
18. Once ready to bake, brush the top and sides of the pies with the egg wash, and sprinkle with some seeds of your choice. I sprinkled some of mine with sesame and poppy seeds.
19. Bake the pies for about 20 minutes or until they have a nice golden brown colour.
20. Let the pies cool slightly before serving and enjoy!

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Author


Ricky Miller

Right out of the culinary college and venturing through the flavor town. He always had an appetite for incorporating different traditional recipes of one continent with another. Hence you will find a lot of unusual twists and mixed matches. Rookie with a bold sense of taste.

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